serves 4
ingredients
225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown
rice, to serve
For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh
root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red
pepper flakes
• Spread the cashew nuts over a baking sheet. Toast under a hot grill until
golden, turning them frequently. Set aside.
• To make the sauce, combine the soy sauce and cornflour in a small
bowl, stirring until smooth. Stir in the remaining sauce ingredients, and
set aside.
• Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus,
spring onions, pepper and garlic until the vegetables are tender. Stir the
sauce mixture, pour it over the vegetables and stir-fry until the sauce is
thickened and glossy. Reduce the heat and fold in the cashew nuts.
• Cover and cook for 1 minute until the cashews are heated through.
Serve immediately with the hot brown rice.
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